Proper food labeling regulations by the Bureau of Food and Drugs require indicating common allergens in food. However, rules specific to gluten have not been properly defined as of late. As a result, hunting down gluten will take a bit of legwork in the Philippines. To start, let’s get to know the culprit: Gluten is a type of protein found in wheat, rye, and barley. So, as a basic rule, you would need to develop the habit of checking the back labels of items to make sure gluten is not found anywhere in the ingredients of the food you are buying. You also have to watch ..read more

In general, those of us in the Philippines who are avoiding foods with gluten, won’t have a difficult time finding food that is gluten-free in this country. We’re happy to say it actually fits well in the typical Filipino diet (rice, anyone?). Most of the carbohydrates and starch sources that we have in our local dishes are commonly gluten-free. We have already discussed what gluten-free food is, and what the common sources of gluten-free food could be, even grains you’d definitely be glad to know are gluten-free. Let’s see 3 important food items to add to your gluten-free list. Rice Yes ..read more

A common assumption (and paranoia) for the gluten intolerant is that any food that is made with grains is laced with our enemy gluten. But let’s clarify. Not all grains contain gluten, but these are the culprits: wheat, barley, and rye, also triticale which is a hybrid of wheat and rye. Another interesting fact is that pure wheatgrass and barley grass are gluten-free. What we’re concerned about is the gluten in the seeds. However, most find it less risky to simply stay away from the byproduct of these grains altogether, as they may be contaminated during harvest and manufacturing. There are p ..read more

A good number of people already know that gluten is found in various starchy carbohydrate sources, such as wheat, barley, and rye. Here in the Philippines, we take pride in our carbohydrate-rich cuisine. However, since gluten intolerance is still not a familiar concept to many of us, we typically do not associate gluten sensitivity when experiencing discomfort after certain meals. Allergy or intolerance, specific to gluten, is hardly even thought about. Pandesal, typical Filipino gluten laden bread. Studies on the prevalence of gluten sensitivity or gluten allergy in the Philippines have yet ..read more

Ah… the joy of travel. But only until your cravings kick in and your stomach rumbles. If you are visiting a place for vacation, things commonly enjoyed are the sights, the fun activities, and of course, the endless array of new delicious things to try. Even if you’re only taking a business trip, eating local food would be one of the ways you can savor the experience. But, with having celiac disease or non-celiac gluten intolerance, you already know how frustrating it is to try to relax when you don’t know where your next safe food will be coming from. So, what to do? Preparation is key. Know ..read more

The impact of MSG on health has been debated in more than a couple of medical journals and health-related publications. There may be sound evidence supporting the adverse effects of MSG that may be enough reason for you to stay away from it. But having gluten is not one of them. Why is this fact important for the gluten-free intolerant? Recognize that especially in the Philippines, MSG is everywhere. The fact that flavor enhancers like Maggi Savor and Ajinomoto are pantry staples is just one of the signs. Typical restaurants that put flavor first will use some form of flavor enhancer that con ..read more

It is normal for any parent to experience a roller coaster ride during feeding time with their kids. Remember those TV commercials where moms are chasing their kids with a whole entertainment production just to get their child eating a proper meal? It’s not really surprising that these happen in real life. Moms out there can testify. But what we don’t know is that there are parents who have to make even more effort than others, especially when their kids have special dietary needs. This is perfectly the case when a child has Celiac disease. Though most of the symptoms of Celiac disease are id ..read more

A common assumption (and paranoia) for the gluten intolerant is that any food that is made with grains is laced with our enemy gluten. But let’s clarify. Not all grains contain gluten, but these are the culprits: wheat, barley, and rye, also triticale which is a hybrid of wheat and rye.  Another interesting fact is that pure wheatgrass and barley grass are gluten-free. What we’re concerned about is the gluten in the seeds. However, most find it less risky to simply stay away from the byproduct of these grains altogether, as they may be contaminated during harvest and manufacturing. There ..read more

Proper food labeling regulations by the Bureau of Food and Drugs require indicating common allergens in food. However, rules specific to gluten have not been properly defined as of late. As a result, hunting down gluten will take a bit of legwork in the Philippines.  To start, let’s get to know the culprit: Gluten is a type of protein found in wheat, rye, and barley. So, as a basic rule, you would need to develop the habit of checking the back labels of items to make sure gluten is not found anywhere in the ingredients of the food you are buying.  You also have t ..read more

This is an excellent pairing of gluten-free pasta and seafood: scallop and Greenland Halibut fillet. A dish that is perfect to serve if you’re staying away from red meat this Lenten season. Pastas can be a great solution for a quick gluten-free meal planning. It is versatile and allows for you to create a variety of filling dishes. We use Corn and & Rice Spaghetti for this dish, but you can also use Penne, Fusilli, or pastas made of Soybean or Edamame. A great selection is available here that is available for delivery. Ingredients 1 pack Corn &&nb ..read more